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Chorizo mushrooms with broad beans

A perfect brunch dish is this chorizo mushrooms with broad beans and red pepper, served on a piece of sourdough bread.  It’s easy to make, yummy, dairy-free and gluten-free. I used spicy chorizo to add a kick, but chilli or chilli flakes could be used instead to make it more pungent. You can add a fried or poached egg too!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 onion
  • 1 red bell pepper
  • 50 g chorizo
  • 2 cloves of garlic
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 150 g chestnut mushrooms
  • 50 ml water
  • 1 Tbsp red wine vinegar
  • Salt and pepper
  • 100 g broad beans
  • To serve: chopped fresh coriander

Method
 

  1. Thinly slice the onion and garlic, then chop the mushrooms and red pepper.
  2. Cut the chorizo into small cubes.
  3. Heat the oil in a frying pan and gently sauté the onion and red pepper for 5 minutes.
  4. Add the chorizo and cook for another 5 minutes or until it has released its fat.
  5. Add the garlic and oregano, stir-fry for a minute, then add the mushrooms and smoked paprika. Season to taste.
  6. Put a lid on and sauté for 5 minutes, then add the vinegar and deglaze the pan.
  7. Pour in the water, then add the broad beans. Bring to a boil, then cook for about 5 minutes until the beans are tender.
  8. Stir in the chopped coriander leaves, then serve.